Description
Delicious homemade peanut butter eggs coated in chocolate, perfect for any occasion!
Ingredients
Scale
- 1 cup salted butter
- 16 oz creamy peanut butter
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 30 oz baking chocolate or semi-sweet chocolate chips or milk chocolate
- 1 tsp coconut oil or paraffin wax (optional, for a shiny smooth finish)
Instructions
- First, make room in your refrigerator for the baking sheets. The peanut butter eggs will need to cool two times (before and after coating them with chocolate).
- Then, melt the butter in a microwave-safe bowl. TIP: I always cover the bowl with a wet paper towel to stop butter from splattering in the microwave.
- Next, combine peanut butter with the melted butter and mix until it’s smooth.
- Next, to a large mixing bowl add: peanut butter mixture, powdered sugar, and vanilla extract. Again, mix until smooth.
- Then, refrigerate the peanut butter mixture for about 20 minutes or more, if time allows, so it’s easier to handle or it’ll become too soft to roll.
- Then, put wax paper or parchment paper on two (may need three) large baking sheets.
- Next, roll the peanut butter mixture into balls and then elongate them with your fingers into egg shapes as big or small as you wish. Place eggs on the baking trays and refrigerate them for about 30 minutes or longer. The colder they are, the better they’ll stand up to the heat of the melted chocolate.
- Next, do the next steps in batches or the eggs will become too soft to handle at room temperature. Melt some of the chocolate in a double boiler or in your microwave in a microwave-safe bowl. If using coconut oil or paraffin wax, stir in a teaspoon of either. Give the melted chocolate a good stir. Don’t melt all of the chocolate at once or it’ll start to harden before you’re done dipping and the eggs will become too soft to dip. Transfer some of the melted chocolate to a small, deep bowl for dipping the peanut butter eggs.
- Then, using a teaspoon, dip the peanut butter eggs, one at a time into the melted chocolate and gently flip them over to fully coat. Try to remove excess chocolate drip and place eggs on the wax or parchment paper-lined baking sheet. When the baking sheet is full, immediately place it in the refrigerator to cool. Repeat this step until you’re finished.
- TIP: After the peanut butter eggs have cooled, you can trim off the excess chocolate with a paring knife if you want to make them look a bit more tidy and somewhat uniform.
Notes
- Make sure to work in batches to prevent the peanut butter eggs from getting too soft.
- Chilling the eggs before dipping them in chocolate is crucial for maintaining their shape.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg